Lemon Poppy Seed Muffins

Tender and delicious, these muffins will satisfy your lemon cravings.

Course Breakfast, Muffins and Breads

Cuisine American

Keyword lemon poppy seed muffins, poppy seed muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 297kcal

Take out the eggs and milk a 1/2 hour before starting the recipe.
Preheat the oven to 375℉ and line a muffin pan with 9 baking cups.
In a large bowl, add the wet ingredients.
2 large eggs, 2 ounces lemon juice, 1/2 cup oil, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1/2 cup milk
Add the dry ingredients and gently fold the wet and dry ingredients together. Don't overmix as it will make the muffins dense.
2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 cup sugar, 1/4 cup poppy seeds, 1/2 teaspoon salt
Spoon the muffin batter into the baking cups. Fill the right up to the top of the cup. If you want smaller muffins, spoon it 3/4 the way up the baking cup.
Bake for 20 - 22 minutes. Check with a toothpick or cake tester at 20 minutes, as all ovens are different. The tester should be clean, and the muffins should be slightly browned and have a little give if you touch the middle with a finger.
Place the muffin pan on a wire rack to cool for 5 minutes before removing the muffins to further cool on the rack.
Plate, slather butter on one, eat, smile, and enjoy.

I chose not to add lemon zest in the batter because I wanted to use lemon extract, but for an intense lemon flavor, use organic lemons for zesting. You should wash your citrus before zesting to remove pesticides, even if they are organic.

Ensure that your eggs and milk are at room temperature. This helps the ingredients blend more seamlessly, creating a smoother batter.

I like to use extra virgin olive oil in my baked goods, but you could also use another vegetable oil like canola or avocado oil.

When combining the wet and dry ingredients, fold gently. Overmixing can result in dense muffins.

We love bigger muffins in our house so I make nine muffins. But if you you can also make twelve muffins, just fill the baking cups 3/4 way up instead of filling them like I do.

Keep an eye on your muffins in the last few minutes of baking. Overbaking can dry them out. They should be lightly golden and spring back when gently pressed.

Allow the muffins to cool in the tin for at least five minutes. This helps them set and makes them easier to remove without breaking.

I think these lemon muffins are perfect without a drizzle of simple lemon glaze on top, but if you like extra sweetness, feel free to add one.

Store the muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze them in a gallon freezer bag for up to three months.